Fresh Chickpea Cucumber Salad: My Quick Summer Fix (Print Version)

Craving a light, vibrant meal? This Fresh Chickpea Cucumber Salad recipe is my go-to for speedy, satisfying summer lunches. It's truly a keeper!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 15 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Vegetarian, Vegan, Gluten-Free

# Ingredients:

→ Salad Base

01 - 2 cans (15-oz each) chickpeas, rinsed and drained
02 - 1 large English cucumber, chopped
03 - 1 pint cherry tomatoes, halved
04 - 1/2 small red onion, finely diced

→ Herbs & Freshness

05 - 1/2 cup fresh flat-leaf parsley, chopped
06 - 1/4 cup fresh mint leaves, chopped

→ Zesty Dressing

07 - 1/4 cup extra virgin olive oil
08 - 2 tablespoons fresh lemon juice
09 - 1 tablespoon red wine vinegar
10 - 2 cloves garlic, minced
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper, or to taste

# Instructions:

01 - First things first, let's get those veggies ready for our Fresh Chickpea Cucumber Salad! I always start by draining and rinsing the canned chickpeas really well under cold water. You want them squeaky clean. Then, grab your English cucumber and chop it into bite-sized pieces. Halve those cherry tomatoes, and finely dice your red onion. If you're sensitive to raw onion, this is where you'd soak it in ice water for a bit, but honestly, I just chop and go! Finally, give your fresh parsley and mint a good chop – remember, don't be shy with the herbs!
02 - Now for the magic dressing! In a small bowl or a jar with a tight lid (I love using a jar because you can just shake it up!), combine your extra virgin olive oil, fresh lemon juice, and red wine vinegar. Add in the minced garlic, dried oregano, salt, and freshly ground black pepper. Give it a good whisk or shake until everything is emulsified and looks slightly creamy. This is where you can taste and adjust – maybe a little more lemon? A pinch more salt? Trust your taste buds, hon!
03 - Time to bring it all together! In a large mixing bowl, gently combine the rinsed chickpeas, chopped cucumber, halved cherry tomatoes, and diced red onion. I always use a bowl that feels a little too big, just so I have plenty of room to mix without making a mess – because let's be real, I'm messy enough already! This Fresh Chickpea Cucumber Salad is coming to life!
04 - Pour that glorious dressing you just made all over the vegetables and chickpeas. Now, grab a couple of spoons or tongs and gently toss everything together until every single piece is coated in that zesty goodness. This is where the smells really start to get good, that fresh lemon and mint just sing! Make sure you get to the bottom of the bowl so no chickpea is left undressed.
05 - Once everything is coated, sprinkle in your freshly chopped parsley and mint. Give it another gentle toss. I usually do this step last because I want those herbs to stay vibrant and fresh, not get bruised from too much mixing. The aroma of the Fresh Chickpea Cucumber Salad at this point is just incredible – honestly, it's hard not to sneak a bite!
06 - For the best flavor, I always recommend letting your Fresh Chickpea Cucumber Salad chill in the fridge for at least 30 minutes, or even an hour. This lets all those amazing flavors meld together beautifully. It tastes even better when it’s slightly chilled. When you’re ready to serve, give it one last gentle stir, and maybe a final sprinkle of fresh parsley if you’re feeling fancy. Enjoy that burst of fresh flavor!

# Notes:

01 - Don't be shy with the fresh herbs; they really make this salad sing!
02 - This salad tastes even better after an hour in the fridge, letting the flavors meld.
03 - No red wine vinegar? Apple cider vinegar works too, or just extra lemon.
04 - Serve it scooped into crisp lettuce cups for a fun, extra crunch.

# Equipment Needed:

01 - Large mixing bowl
02 - small bowl or jar with lid
03 - whisk or fork
04 - cutting board
05 - sharp knife
06 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 280
Total Fat: 15g
Total Carbohydrate: 30g
Protein: 9g

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